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Thread: Bone broth geletin

  1. #11
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    Quote Originally Posted by Ajax View Post
    I usually put just enough water to cover the chicken (and the pot is just big enough for the chicken) so I don't think it's an issue of too much water. I simmer for 2-3 hours. Should I simmer more? I also hadn't heard of the vinegar tip.
    Have you tried using a pressure cooker? Or about 18 hours in a slow cooker. If the chicken is too young I don't think they make such good rich stock. If you can get a pigs trotter, that is a great addition to chicken stock. Or a bunch of chicken feet. Anything that is super rich in gelatin will do it. The cartilage, sinew etc renders down into gelatin.

  2. #12
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    Quote Originally Posted by breadsauce View Post
    Have you tried using a pressure cooker? Or about 18 hours in a slow cooker. If the chicken is too young I don't think they make such good rich stock. If you can get a pigs trotter, that is a great addition to chicken stock. Or a bunch of chicken feet. Anything that is super rich in gelatin will do it. The cartilage, sinew etc renders down into gelatin.
    I do use a pressure cooker. Once it's up to full steam I cook it for an hour and an half. Normally I get a good looking broth, gelled. Is that enough time?

  3. #13
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    Quote Originally Posted by Rosemary 231 View Post
    I do use a pressure cooker. Once it's up to full steam I cook it for an hour and an half. Normally I get a good looking broth, gelled. Is that enough time?
    That sounds heaps of time to me. I usually use the slow cooker, but when I do use the Pressure Cooker, I give it about 45 minutes and it seems to work just fine!

  4. #14
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    Nov 2011
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    Quote Originally Posted by breadsauce View Post
    That sounds heaps of time to me. I usually use the slow cooker, but when I do use the Pressure Cooker, I give it about 45 minutes and it seems to work just fine!
    How would you do it in a slowcooker? I live on campus and my broth always gets ruined because people take it out/turn it off/change the temperature. A slowcooker would probably prevent this.

  5. #15
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    Apr 2011
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    Quote Originally Posted by charli View Post
    How would you do it in a slowcooker? I live on campus and my broth always gets ruined because people take it out/turn it off/change the temperature. A slowcooker would probably prevent this.
    You put everything (see post 10 for my definition of everything) in the slowcooker and cook it on low for 12 hours or so.

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